Instant Pot Lentil Curry Recipe

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This healthy Instant Pot lentil curry recipe offers minimal prep time and a “set it and forget it” approach to dinner.

I’m starting a new branch of my business in October. I’ll be teaching live, plant-based cooking classes. I’ve been experimenting with different recipes, and this is one of the recipes I really enjoyed. I haven’t decided if it will be one that I teach yet, but I’m certainly having fun experimenting!

Clean Eating Instant Pot Lentil Curry Recipe

Why You Should Make This Recipe

  • It’s a “one-pot-meal” if made in an Instant Pot.
  • It’s a “fix-it-and-forget-it sort of dish because the IP does all the cooking for you!
  • It also has a ton of healthy veggies that you don’t even know are in there.

Health Benefits Of This Recipe

  • Lentils – They have tons of soluble fiber, which helps lower cholesterol and stabilize blood sugar. Also a great source of plant-based protein.
  • Carrots – Lots of vitamin A and antioxidants.
  • Celery – Tons of vitamins and minerals!
  • Sweet Potatoes – Lots of vitamin A, C, and B vitamins.
  • Yellow Onions – B vitamins, fiber, and folic acid.
  • Coconut Milk & Oil – Good sources of vitamins C and E, as well as several of the B vitamins. They also contain calcium, iron, selenium, and magnesium.
  • Curry – Aids in digestion and helps with inflammation thanks to the turmeric.

What To Serve This With

About The Ingredients

Coconut oil – You can use any oil you prefer, but it should be light-flavored oil if it’s not coconut oil. Avocado oil is always a good choice.

Carrots – I used baby carrots for uniformity, but you can use any carrots you like.

Celery – Slice this thinly.

Sweet potatoes – Make sure they are sweet potatoes, not yams. Although, yams would probably work just fine here if you do end up with them on accident.

Yellow onion – White or red onion will work too.

Curry powder

Garlic powder – Or garlic granules.

Ground turmeric

Ground ginger

Ground cumin

Ground coriander

Ground cinnamon

Dry brown lentils – Make sure you rinse them and remove any rocks or dirt clumps.

Vegetable broth – No sugar added.

Coconut milk – No sugar added. You want the canned stuff, not the refrigerated stuff. And while light coconut will save you some fat and calories, full-fat coconut milk gives a much better texture to the soup.

Canned diced tomatoes – No sugar added.

Lemon juice – Either fresh or bottled will work.

Baby spinach leaves – Or use bigger leaves and chop them.

Fresh cilantro  – For garnish

Salt and pepper – To taste after cooking.

How To Make Instant Pot Lentil Curry

Place the coconut oil in the IP insert and press the Saute button. Allow the oil to warm.

Add the carrots, celery, sweet potatoes, and onions into the oil and saute until the onions become translucent. 

Stir in the spices and then, finally, the lentils, stirring well to combine.

Turn off the IP to stop the sautéing.

Pour in the vegetable broth, coconut milk, dice tomatoes, and lemon juice.

Place the lid securely on the pot and close the vent.

Press the Manual button and adjust the time to 8 minutes on high pressure.

Allow for a 30-minute natural release. Then open the valve in spurts, rotating it between open and closed, to keep liquid from spraying out. This can take a few minutes to completely release the remaining steam.

Once the steam has been completely released, remove the lid and stir in the spinach while the lentils are still hot. It will take a few minutes of stirring, but the spinach leaves will wilt.

Serve topped with fresh cilantro.

Storage

Store this curry in an airtight container in the fridge for up to 5 days.

Freezing

This freezes well. I recommend freezing in portioned sizes so you can grab a smaller portion as needed for meals.

Reheating

Reheat this in a pot or in a microwave.

Recipe Supplies

Instant Pot sold on Amazon. (Affiliate link)
Canned coconut milk sold on Amazon. (Affiliate link)

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Copyright Information For The Gracious Pantry
A blue bowl filled with Instant Pot Lentil Curry and garnished with fresh greens.

Instant Pot Lentil Curry Recipe

This delicious curried lentil dish is wonderful served with a side of whole grain toast or whole grain naan for a complete, plant-based protein.
5 from 1 vote
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Course: Chowder, Main Course, Stew
Cuisine: American, Indian
Prep Time: 20 minutes
Cook Time: 8 minutes
Natural Release: 30 minutes
Total Time: 28 minutes
Servings: 10 servings
Calories: 213kcal
Author: The Gracious Pantry

Equipment

  • 1 Instant Pot

Ingredients

  • 2 tbsp. coconut oil
  • 2 cups sliced carrots
  • 1 cups chopped celery
  • 2 cups chopped sweet potatoes
  • 2 cups chopped yellow onion
  • 1 tbsp. curry powder
  • 1 tbsp. garlic powder
  • 1 tbsp. turmeric
  • 1 tsp. ground ginger
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. ground cinnamon
  • cup dry brown lentils
  • 2 cups vegetable broth
  • 15 oz. can coconut milk
  • 28 oz. can diced tomatoes (no sugar added)
  • 1 tbsp. lemon juice
  • ½ lb. baby spinach leaves
  • 1 cup fresh cilantro for garnish

Instructions

  • Place the coconut oil in the IP insert and press the Saute button. Allow the oil to warm.
  • Add the carrots, celery, sweet potatoes, and onions into the oil and saute until the onions become translucent. 
  • Stir in the spices and then, finally, the lentils, stirring well to combine.
  • Turn off the IP to stop the sautéing.
  • Pour in the vegetable broth, coconut milk, dice tomatoes, and lemon juice.
  • Place the lid securely on the pot and close the vent.
  • Press the Manual button and adjust the time to 8 minutes on high pressure.
  • Allow for a 30-minute natural release. Then open the valve in spurts, rotating it between open and closed, to keep liquid from spraying out. This can take a few minutes to completely release the remaining steam.
  • Once the steam has been completely released, remove the lid and stir in the spinach while the lentils are still hot. It will take a few minutes of stirring, but the spinach leaves will wilt.
  • Serve topped with fresh cilantro.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 213kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 11g | Sodium: 372mg | Potassium: 755mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10575IU | Vitamin C: 24.1mg | Calcium: 109mg | Iron: 4.2mg

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4 Comments

  1. Cary Denby says:

    delicious – our instant pot is only a 3 litre, so this recipe didn’t fit. So, we used the full recipe and cooked on stovetop and cooked for about an hour.
    Really, really good curry

  2. 5 stars
    Such a complex mix of spices! It tastes incredible. At first I thought it needed salt, but after the second taste I realized how much better it was without it! Great on a cold winter eve and I love the turmeric and curry for its anti inflammatory effects. Yum!

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